Why does my dough go like this? Is it over proofed? Too much yeast? The recipe I'm using is 360g flour, 220g water, 7g salt, 1g Dry yeast. I let it rise for 2hrs, then ball (200g) and put in individual containers to cold ferment for 48 hours. The bottom of the dough become wet and sticky and full of bubbles. It's manageable if I can get it out of the pot without folding on itself.. pizza comes out pretty nice all the same
by Atlantic-Diver
48 Comments
I’m not super knowledgeable on pizza dough I just like pizza. That dough looks great imo
Probably too much yeast and left out too long in warm weather. You could re-ball with a little extra flour and cold ferment again or just use less yeast next time. I use the Pizzabubble recipe and just put in 0% water for poolish if I’m not using a poolish. And can also adjust the hydration. It’s for Neapolitan style but their calculator just works for me. If I heat up the oven enough with a baking steel, I get good results. Not as bubbly a crust but still good
Whats the temp of your house for the 2 hour rise? Could be too aggressive there. Also you could probably use even .8g yeast since it is 48 hr CF and only 360 g flour. You also could have stretched this dough out another 2 inches easily. So theres lots of things to experiment with. That being said still looks good.
Your dough is not too bubbly, it looks perfect and so does the pizza.
This happens in these smooth plastic containers, gasses build up between dough and container. If you let the dough balls ferment in a dough crate, the outside dries a little and keeps the bubbles in. Looks different, but is not better or worse.
If it affects the shape, then simply reball after cold fermentation, and let it ferment while it comes to room temperature.
Looks like baby Swiss cheese
Your dough is gorgeous
Dude everything looks great are you unhappy with the finished results? What do you want to be better?
Looks good to me. 👍🍕
final product look’s good
Pizza looks perfect!
Is this a humble brag lol
This dough looks good! Getting out of the container without degassing it can be a pain I get it. Might want to invest in a proofing box if you’re doing multiple pizzas at a time.
I thought this was r/cheesemaking for a second..
Be careful, your bowl might fly into the air from all those bubbles.
My pizza dough is too perfect, what do I do?
Your dough is fine. You need to proof it a little more before you stretch and stretch it thinner.
On what temperature are you cold fermenting for 48 hours?
That’s exactly what it’s supposed to look like. That’s a healthy fermented dough.
No it’s not
That’s a little too much yeast. I use about 1g per 600g of flour. Either way, pizza looks great.
🎻
Your pizza would be 100 if it was bigger.
Bubly is good.
Looks great to me lol
That looks amazing 🤤
…no it’s not?
Bubbles or not, your pizza looks really tasty.
I see nothing to complain about.
Not at all:)
Bubbly = good gluten development
The kind of problems i wanna have
Your real problem is topping stinginess…
OP: I’m a lucky ducky, because despite of my lack of experience and knowledge, I make tasty pizza. Boohoo.
Looks good, after 48hrs ball, and toss back in the fridge till morning. Pull it out and let it rt till your ready to bake it
give it to me then
Would
That pizza looks pretty damn good, I’d say you’re doing it right and don’t worry. Damn the more I look at it the more I want that pizza. I’m going to try your recipe, thanks 😁
Too bubbly! That’s a new one on me.
Looks fine to me.
Turned out alright though didnt it??
If thats bad then idk what we’re cooking over here because that look DELICIOUS
Looks fantastic!
These comments made my afternoon 🤣🤣🤣🤣🤣
Bruh, I don’t know how I ended up here but that pizza looks legit
Nope, looks perfect. Just need to be careful working with it. But it looks like you nailed it! I’m assuming home oven?
something something juicy steak
Oooh that looks good
Probably because your spoon is too big.